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Classic
Cook Books
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page 420
fruit some boiling hot Madeira or Malaga, and close the glasses tightly, wrap
them in hay so that they will not touch one another, put them into a kettle
brine the water to a boil and cook the fruit until about one-fourth is boiled
away; then take the kettle from the fire and leave the glasses in it until quite
cool. Take them out and set aside in a cool place.
10. Strawberry Marmalade. 1 pound of straw berries, 1 1/2 pounds of sugar; cook
the strawberries in the clarified sugar under constant stirring until they
become pulpy and the juice is thick. Can as directed under No. 1.
Or the heated berries may be passed through a sieve and stirred with sugar (to 1
pound of berries take 2 pounds of sugar), fill the marmalade into glasses. which
must be covered immediately, cook in a double boiler for 1/4 hour, leaving them
in the boiler until cold.
11. Strawberry Juice for Invalids. 1 quart of fresh ripe strawberries, 1 pound
of sugar. Cook the sugar to a syrup, lay in the fruit, stir carefully through
the syrup with a silver spoon without breaking the berries, let' them heat
through but they must not boil. Then spread over a dish a thin muslin cloth,
which must first be rinsed in fresh boiling water, and pour the fruit into the
muslin so that the juice will drip through. The berries must not be pressed nor
crushed. Pour the juice from the settlings into small bottles. 3 quarts of
berries will give 3/4 quart of juice, which is very nice for invalids. The
berries will make a good compot. They can also be put into glasses until
currants and raspberries are ripe, and then cooked to a marmalade with these
fruits, taking for 3 pounds of fresh fruit 2 pounds of sugar.
12. Grape Juice. Mash white grapes, set aside for a few days amd then press
them. Boil the juice, taking 3/4 pound of sugar for each pound of juice, skim
carefully, let it cool and pour through a muslin cloth. Put into bottles and
cork tightly.
13. Gooseberry Marmalade. 1 pound of ripe gooseberries, 1/2 pound of sugar,
lemon peel or cinnamon. Fully ripe gooseberries are weighed, washed, drained
into bottles
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Classic
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